Pecan Crusted Chicken Salad
- Chicken tenders
- GF flour
- Pecan flour (I use Hearthy Foods brand)
- Ranch Seasoning (Smoke N Sanity low FODMAP Supper Club Ranch)
- Beaten eggs
- Olive oil spray
- Arugula
- Tomatoes
- Sweet corn
- Hard boiled eggs
- Shredded cheese
Honey mustard
dressing (mayo, deli mustard, ACV, honey)
Mix pecan flour with
ranch seasoning
Whisk eggs
Dredge chicken in
the GF flour, dip in egg, coat with pecan flour mixture, spray with olive oil
Bake at 425 on oiled
rack for about 15 minutes or until fully cooked, flipping once
Serve over arugula, tomatoes,
corn, hard boiled eggs, shredded cheese and top with dressing
Cheers and God Bless!
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